It’s no secret that I love pesto, and I love to experiment with different varieties because of all the herbs that I’m growing. I’ve been trying to squeeze in as many uses as I can for them before the weather cools and they are no longer flourishing. This parsley and dill hemp seed pesto was created as part of a class assignment, through Matthew Kenney Culinary, to create two amuse bouche dishes.
The pesto is the base for this particular dish, atop which is stacked some red and yellow grape tomatoes, chopped cucumber, thinly sliced radishes, scallion, a few alfalfa sprouts, and some sprigs of dill. A tiny pinch of salt is sprinkled on top to tenderize and enhance the flavor of the vegetables. Every tiny mouthful allows for a little variation in which vegetables are paired with the pesto. It was really wonderful. I enjoyed both eating it and plating it.
- 1/2 cup parsley, loosely packed
- 1/2 cup dill, loosely packed
- 1 clove garlic (bonus: use fermented garlic to add some probiotics)
- 2 TB hemp seed
- 2 TB cup extra virgin olive oil or flax seed oil
- 1 TB nutritional yeast (optional if you feel opposed to eating it, as it is not truly raw)
- 1/4 tsp sea salt
- few twists of black pepper, to taste
- Mix all ingredients in a food processor until herbs are thoroughly and finely chopped. This produces a chunky pesto. If you'd like a smoother pesto, use more olive oil.
- Use 1 tsp dried garlic for a milder garlic flavor.